Bread Pudding with Dried Cherries

This classic dessert is right at home on your Weber Grill. Let it bake while you’re enjoying dinner.

10 slices French bread (approximately 5 cups cubed)
3 large eggs
1-1/4 cups sugar
1-1/2 teaspoons vanilla extract
1-1/4 teaspoons nutmeg
1-1/4 teaspoons cinnamon
2 tablespoons unsalted butter
2 cups skim milk
1 cup dried cherries
1 teaspoon grated lemon zest
Low-fat vanilla frozen yoghourt (optional)

Grill the bread over Direct Medium heat until toasted and grill marks appear, about 2 minutes, turning once halfway through grilling time. Cut bread into cubes and set aside.

In a large bowl, beat the eggs until frothy, about 3 minutes. Add the sugar, vanilla, nutmeg, cinnamon, and melted butter. Beat until well blended. Add milk, then stir in dried cherries and lemon zest. Add bread cubes and toss until mixed well. Let rest for about 45 minutes, patting the bread down into the liquid occasionally.

Transfer bread and egg mixture to a 5 x 9-inch loaf pan. Place pan in centre of cooking grate and grill over Indirect Medium heat for 50 to 60 minutes or until top is well-browned and puffy. Slice and serve warm with low-fat frozen yoghourt, if desired.

Makes 6 servings.